Sunday, July 20, 2008

Mandarin Chicken Pasta Salad

Mandarin Pasta Salad

This fresh, Asian-inspired main dish is ideal for impromptu entertaining. This amazing recipe came from a Pampered Chef friend of mine....yet another reason to go to a Pampered Chef Party.

(Printable Version)

1 teaspoon finely chopped/grated, peeled fresh gingerroot
1/3 cup rice vinegar or white wine vinegar
1/4 cup orange juice
1/4 cup vegetable oil
1 teaspoon sesame oil
1 envelope Lipton® Recipe Secrets® Onion Soup Mix
2 teaspoons sugar
1 garlic clove, pressed

8 ounces uncooked bow tie pasta
1/2 cucumber, scored, seeded and sliced
1/2 cup diced red bell pepper
1/2 cup coarsely chopped red onion
1 package (6 ounces) fresh baby spinach leaves
1 can (11 ounces) mandarin orange segments, drained
2 cups diced cooked chicken
1/2 cup sliced almonds, toasted

1. For dressing, finely grate gingerroot using a food grater. In Small Bowl, combine gingerroot, vinegar, orange juice, vegetable oil, sesame oil, soup mix, sugar and garlic pressed with Garlic Press; whisk until well blended. Cover; refrigerate until ready to use.
2. For salad, cook pasta according to package directions in (8-qt.) Stockpot; drain and rinse under cold running water using large Colander. Place pasta Large Bowl. 3. Meanwhile, score cucumber using Lemon Zester/Scorer; remove seeds . Slice cucumber , cut slices in half. Dice bell pepper Coarsely chop onion 4. Add cucumber, bell pepper, onion, spinach, mandarin oranges, chicken and almonds to pasta. Pour dressing over salad; toss Serve immediately.
Yield: 12 servings
Nutrients per serving (11/2 cups): Calories 210, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 20 mg, Carbohydrate 21 g, Protein 11 g, Sodium 210 mg, Fiber 2 gPampered Chef

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